Ingredients
– 1 1/2 cups graham cracker crumbs for sturdy base
– 1/3 cup unsalted butter, melted for buttery crust texture
– 2 tablespoons granulated sugar for subtle sweetness to the crust
– 16 ounces cream cheese, softened for rich creamy filling
– 1 cup powdered sugar for sweetening the filling
– 1 teaspoon vanilla extract for flavor
– 1 1/2 cups heavy whipping cream, cold for airy peaks
– 2 tablespoons fresh lemon juice for bright tang
– Fresh berries or fruit preserves for topping
Instructions
1-First Step: Line a mini muffin tin with 24 paper liners. Gather all ingredients at room temperature except cream, which stays cold. This setup keeps things smooth for no bake mini cheesecake bites.
2-Second Step: Combine 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter, and 2 tablespoons sugar in a bowl. Stir until moist like wet sand. Press 1 tablespoon into each liner firmly. Chill crusts 10 minutes.
3-Third Step: Beat softened 16 ounces cream cheese with 1 cup powdered sugar, 1 teaspoon vanilla, and 2 tablespoons lemon juice until smooth, about 2 minutes. In another bowl, whip 1 1/2 cups cold heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture gently. Avoid deflating for light texture.
4-Fourth Step: Spoon or pipe filling over crusts, filling to top. Smooth with a spoon. For dietary tweaks, use vegan swaps here if needed. Tap tin lightly to settle.
5-Fifth Step: Refrigerate 2-4 hours until set, or overnight for best results. Top with fresh berries before serving. These bite size cheesecake no bake hold shape perfectly.
6-Final Step: Pop out of liners and arrange on a platter. Serve chilled. Total time: 20 minutes prep + chill.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍰 Use room temperature cream cheese for a lump-free, silky filling texture
🧁 Prepare the whipped cream just before folding to keep it airy and light
⚡ Line the muffin tin with plastic wrap under paper liners for easy removal of the bites
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 9g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 10g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 40mg